The world on a plate: A symphony of culinary vision
Every dish tells a story—at Newport World Resorts, food is not only about flavor; it is about connection to culture, to heritage, and to the people who make each meal possible. For International Chefs Day, the celebration reaches beyond mastery and fame. It honors the hands that work quietly in the kitchen, the leaders who mentor and guide, and the artisans whose craft transcends borders. Together, they represent how food, in its truest form, unites generations and cultures through the language of care.
The dreamer
For Chef Vanessa Paula Panergayo, the journey began with a dream and a love for cooking. What started as curiosity in college became a lifelong pursuit of growth. Her first role as a casual hire through an agency, deployed to the kitchen of Silk Road at Newport World Resorts, taught her that cooking was far more than following recipes. It required humility, persistence, and respect.
Now part of the Happy 8 team, she stands as a symbol of the new generation of chefs—guided by mentors, strengthened by experience, and fueled by passion. Encouraged by Executive Chefs Neil Abrahams and Fook Lim Loh, Vanessa brought a piece of her hometown, Naga City, into the kitchen through her version of Kinalas.
This Bicolano noodle soup, which she learned from her father, became her expression of identity and pride. She refined the dish using the resources of a professional kitchen while preserving its soul. When she presented it before Newport World Resorts’ leadership, it was met with admiration. For Vanessa, it was not simply about approval, but recognition that her story, her roots, and her voice had a place on the table.
Her growth continues, marked by her bronze win at the Philippine Culinary Cup 2025. Yet she remains grounded in what she values most: learning from others, cooking with respect, and creating dishes that connect people. Her journey reflects the purpose of International Chefs Day: to honor both the accomplished and the aspiring, for the industry is sustained by those who never stop learning.
The heritage
For Executive Chef Lord Carlo Bayaban, every dish is a reflection of the Filipino spirit. At Hilton Manila Newport World Resorts, he leads a kitchen that celebrates local ingredients and honors the people who cultivate them. His culinary philosophy is rooted in gratitude to the land, the farmers, and the flavors that define the country.
Chef Lord’s signature dish, a modern take on Lechon, captures his belief that innovation strengthens tradition. Using local herbs and spices, he roasts it slowly to achieve a flavor that is both familiar and refined. Each plate tells a story of progress built on heritage, a conversation between past and present.
In his kitchen, leadership is as essential as craft. “Cook with purpose, lead with heart,” he tells his team. Having worked his way up the ranks, he understands the value of opportunity and mentorship. His recognition as Manager of the Year at the 27th Mabuhay Awards reflects his commitment to both excellence and empathy.
Beyond the walls of the kitchen, Chef Lord advocates for stronger ties between Filipino chefs and local farmers. By sourcing directly and highlighting regional produce, he ensures that the Filipino story is told through every ingredient. At Hilton Manila Newport World Resorts, food becomes a collective effort—a shared expression of culture and community.
The steward
Chef Meik Brammer, Director of Culinary at Manila Marriott Hotel at Newport World Resorts, believes that being a chef is a continuous pursuit of growth. “You’re only as good as your last dish,” he says, a reminder that excellence demands both innovation and accountability.
His philosophy is deeply rooted in sustainability. Under his direction, Manila Marriott Hotel at Newport World Resorts has championed initiatives such as farm-to-table sourcing, sustainably harvested seafood, Boom Grow greens, cage-free eggs, and the hotel’s in-house Herb Dome. Each effort reflects a commitment to care for both people and the planet.
Chef Meik leads with foresight, teaching his team to anticipate needs, adapt to change, and think two steps ahead. He views sustainability not as a trend but as a responsibility to the guests who dine today and to the generations who will inherit tomorrow.
“What inspires me most,” he shares, “is the power of food to bring people together. Every dish tells a story not just of ingredients and flavor, but of resilience, teamwork, and purpose.” His message for chefs everywhere is simple: keep learning, stay humble, and let every plate served be a testament to progress that sustains.
The mastery
In the kitchens of Hotel Okura Manila at Newport World Resorts, Japanese Executive Chef Keiichiro Fujino turns decades of experience into a philosophy of gratitude. For him, food is a form of communication—a way to express care without words. Each dish he prepares is an offering to nature, to culture, and to those who partake in it.
Guided by the rhythm of Japan’s four seasons, Chef Fujino crafts menus that allow diners to experience time through flavor. Each course carries balance, restraint, and harmony; principles that define Japanese cuisine at its finest. He teaches his team that every ingredient has life and purpose, and that respect begins with how one treats even the smallest detail.
With more than 40 years in the profession, Chef Fujino finds renewed inspiration in the Philippines. Working with local flavors and ingredients, he builds bridges between Japanese authenticity and Filipino warmth. His approach reflects how diversity enriches the culinary world, proving that mastery is not the end of learning, but the deepening of it.
“Food speaks to everyone,” he says. “Through cooking, we can share gratitude, kindness, and inspiration—one plate at a time.”
A shared table of stories
Across these kitchens, three chefs embody the values that shape the world of food: perseverance, heritage, and authenticity. Chef Vanessa represents the dreamers who rise with curiosity and courage. Chef Lord honors the heritage that grounds Filipino cuisine in culture and community. Chef Meik champions responsibility through sustainability and care for both people and the planet. Chef Fujino reflects mastery born of time, respect, and sincerity.
Together, they form the living spirit of Newport World Resorts—a community of chefs who ensure that every meal served is more than a dish, but a story of people, place, and purpose. For the celebration of International Chefs Day on October 20, their stories reflect the passion of those who persevere, ensuring that every plate served is safe, delicious, and a story worth sharing for generations to come.
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